Teriyaki Aubergine

Name: Teriyaki Aubergine
Yield: Serves 4
Cuisine: Japanese
Ingredients: 55 g (2 oz) each of fresh horseradish and fresh root ginger, grated; coriander pesto; 4 large plum tomatoes, thinly sliced; 55 g (2 oz) brown breadcrumbs; 100 g (3½ oz) toasted sesame seeds; 50 ml (2 fl oz) sesame oil; about 3 large aubergines, cut lengthways into 12 slices about 5 mm (¼ in) thick; salt; mange tout, trimmed; 50 ml (2 fl oz) mirin; 2 tbsp cornflour, dissolved in a little cold water; 300 g (10½ oz) egg noodles; baby sweetcorn, trimmed; 2 pak choi, halved and char-grilled briefly on the flat side then dressed with a little soy sauce and lime juice; fresh shiitake mushrooms, sautéed lightly in a little butter and olive oil; handful of coriander leaves, chopped; 1 tbsp finely chopped root ginger; 5 garlic cloves, finely chopped; 50 ml (2 fl oz) mirin (sweet rice wine); 5 tbsp honey; 150 ml (5 fl oz) light soy sauce; 1 red chilli, seeded and chopped; 10 lime leaves; 55 g (2 oz) fresh root ginger, finely chopped; 4 lemongrass stalks, chopped; 3 tbsp sesame oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

The stimulus for this dish was wanting to use horseradish in an unusual way. The parallels with wasabi led us towards Japanese flavours.

Ingredients

about 3 large aubergines, cut lengthways into 12 slices about 5 mm (¼ in) thick
salt
coriander pesto
4

Asia
Japan
Side dish
Spicy
Vegetarian
Mediterranean

Method

Salt the aubergine slices generously and allow to stand for 30 minutes. Rinse well and pat dry with kitchen paper. Roast on a char-grill or griddle until lightly coloured and beginning to turn translucent.
To make the horseradish filling, heat the sesame oil in a wok, add all the other ingredients except the mirin and sauté for 12 minutes, stirring continuo